Catching Up in June

This May, I took this picture at the Festival of Ideas for the New City along the Bowery. The season was just getting started and its been forward motion since then. With both spring and the summer solstice behind us, it seems like a good midway point to get a clear 360° view, looking backwards and forward at the same time. Belongings, an amazing New York times piece by Sam Dolnick did just that when they asked a group of immigrants to describe a single object they brought with them into their new life and what it means to them now, appropriate as we head into 4th of July weekend. For a much more tongue in cheek but no less interesting take on the immigrant experience, there’s Chingo Bling’s talking tamales.

Though many won’t make it to el bulli before it closes (myself very much included), you can still read about it (endlessly). Now in the final stretch, chefs talk about the legacy of the restaurant while Julia Moskin looks to Spain’s post-el bulli future. A little less monumental perhaps, I really liked this article about Emeril Lagasse visiting Miami’s Casa Larios from the Miami Herald. While Emeril was hitting the standbys, my friend Lydia Martin was talking  after-school bocaditos and mango marmalade with Chef Alberto Cabrera of the new Local Craft Food & Drink. On the food truck front, though they’re picking up speed in the rest of the country, they may be a thing of the past in New York. Food Republic wonders how much we’d miss them here.

Finally, if you’re like me you’ve been saving posts and recipes to take advantage everything summer has to offer (impossible to do but fun to try). El Comidista is putting togeher gazpacho and ajo blanco and getting Gazpablanco (the tomatoes can’t come in fast enough). I could also cool off with this Rhubarb and Berry Consommé from Elle a Table via Tartelette. While it’s beautiful outside, Cannell et Vanille finds a reason to stay cool indoors with these White Peach, Lychee, and Raspberry Pops. Of course, if you’re feeling really ambitious, Devour the Blog shows you how to host a crawfish boil.